Baked honey soy chicken drumstick

Chicken drumsticks baked in a savoury, umami packed Asian inspired sauce come out juicy and moist. The best part is that you can also add veggies to make it a wholesome dish.

Course Dinner

Cuisine American, Asian

Prep Time 10

Cook Time 45

Servings servings

Calories 315kcal

Author Subhasmita

Ingredients

2 pounds Chicken drumstick
¼ cup Low sodium soy sauce
⅓ cup Honey
2 tablespoon Sambal oelek or any other chili paste/hot sauce.
2 teaspoon Rice vinegar
1 tablespoon Garlic minced
1 teaspoon Ginger minced
2 tablespoon Cornstrach
2 tablespoon Chicken Stock
2 teaspoon Oil
2-3 stalks Green onion (green and white part separated)
1 red bell pepper

Instructions

Pre-heat oven to 200 C /400 F.
To an oven-proof dish, add soy sauce, honey, sambal, rice vinegar, ginger, and garlic. Toss in chicken drumsticks to coat with the sauce. Cover with foil and bake for 30 minutes.
Remove the pan from the oven. Stir in the cornflour slurry, add sliced pepper and white part of the green onions. Bake uncovered for 20-25 minutes more for the sauce to thicken and the chicken legs to cook through. (After 10 minutes of baking, baste chicken legs with the pan sauce once)
Garnish it with green onions and toasted sesame.

Video

Notes

You can use any other hot sauce instead of sambal. Adjust the amount of hot sauce as per your taste.
I prefer using skinless drumsticks for this recipe. Chicken drumsticks with skin, when baked in a sauce, the skin gets soggy because of the moisture.
For a thicker sauce, increase the cornstarch amount to 3 tablespoons mixed with 3 tablespoons of chicken stock.
If you prefer your veggies crunchy, then add bell pepper and green onion towards the last 10 minutes.

Nutrition